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My family of five likes to eat beef so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy of Dickinson, North Dakota
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1 serving equals 199 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 305 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Originally published as Slow-Cooked Sirloin in Light & Tasty August/September 2005, p21
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Mar. 21, 2013 by shecooksalot
I agree with the other reviewers about the lack of flavor. That was the only reason that I rated it three stars. That being said, I loved how easy it was to make and it made a really simple meal to throw together. Plus, the meat was nice and tender. Will probably not make this again but it was a nice change of pace for one night.
Reviewed on Feb. 02, 2013 by debjohns3
made this is my pressure cooker turned out great
Reviewed on Jan. 27, 2013 by Sandcrab57
I followed the recipe except I had no dill weed so I substituted a teaspoon of dill pickle juice. The sirloin steak was tender but the gravy had very little beef flavor so had to add some brown gravy mix. I think I would also leave out the green pepper as I think that's what made it taste a little too sweet for me.
Reviewed on Nov. 25, 2012 by dilbert098
I agree with the post a few comments below mine. I followed the directions close, aside from the few crushed red pepper flakes, there was no flavour except the worcestershire.. Maybe I'll cut it into strips if I make it again, help the beef absorb what flavour there is...
Reviewed on Oct. 25, 2012 by Kathy2688515
My family loved this. Especially the gravy. Made with our grass fed/hormone free beef and it was delicious!
Reviewed on Mar. 11, 2012 by TheDix
This tasted great today. Gravy was especially yummy. Goes together fast. Maybe I'll add some mushrooms next time.
Reviewed on Oct. 16, 2011 by tayer
I thought it was average, but my husband gave it high marks - and he doesn't usually rave about things. I used a piece of top round, not sirloin, and it was tender. Served over rice. Nice meal.
Reviewed on Mar. 09, 2011 by iabrowneyes40
Very good. We have had this twice now and each time it was as good as the first time. Good job...Dorothy Q from Iowa
Reviewed on Jan. 30, 2011 by vidriomar
Made this exactly as written, except I forgot to brown the meat before putting in the crock pot. It was delicious!!! Rave reviews from the whole family... will definitely be making again and again! Thanks for the recipe!
Reviewed on Jun. 06, 2010 by yayheaven
I made this for the first time as the directions called for up until the end. When it was time to add the cornstarch to thicken the broth I tasted the meat. It was near flavorless except for the taste of Worcestershire sauce.To salvage the recipe and add some flavor, luckily I had mushrooms and red wine on-hand.I removed half a cup of broth from the crockpot, put it into a sautee pan with 2 cups of fresh sliced mushrooms and 1/2 cup red wine; reduced it and put everything back into the slowcooker to cook for another 30 minutes. It turned out much more flavorful.The recipe as written just didn't do much for me at all. If I were to make this again, I would season the beef while browning or try marinating it before adding it to the slow-cooker. I would still add the mushrooms and red wine mixture.
I made this for the first time as the directions called for up until the end. When it was time to add the cornstarch to thicken the broth I tasted the meat. It was near flavorless except for the taste of Worcestershire sauce.
To salvage the recipe and add some flavor, luckily I had mushrooms and red wine on-hand.
I removed half a cup of broth from the crockpot, put it into a sautee pan with 2 cups of fresh sliced mushrooms and 1/2 cup red wine; reduced it and put everything back into the slowcooker to cook for another 30 minutes. It turned out much more flavorful.
The recipe as written just didn't do much for me at all. If I were to make this again, I would season the beef while browning or try marinating it before adding it to the slow-cooker. I would still add the mushrooms and red wine mixture.
Reviewed on Apr. 27, 2010 by skooter941
Have made this many times. The gravy was delicious on mashed potatoes. I did cut the black pepper back a bit the second time I made it.
Reviewed on Apr. 11, 2010 by stacy k
Would eliminate dill. Couldn't taste too much with sirloin but served gravy over bread dumplings and dill was prominent. Would also add a little beef soup base to get stronger beef flavor.
Reviewed on Nov. 13, 2009 by lewissl
I have made this a number of times, but with fewer red pepper flakes!! My husband and I really like it. Because it slow cooks, I've also used a tougher cut of meat and it's cooked up tender.
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